Making lean mayonnaise at home. Lenten mayonnaise: homemade recipes

1. Apple lean mayonnaise

From the author: "I don't know why, but this is my favorite option. Maybe because a slight fruity note greatly enriches the taste of any dish that is seasoned with such mayonnaise? Or because the sauce is rather unobtrusive and less caloric than many But is it really that important if I end up with a great product that both me and my family like?

Ingredients:

100 ml vegetable oil;

2 medium sized apples;

Peel the apples, remove the core. Cut into several parts, put in a blender bowl, be sure to add vinegar or lemon juice(so that the apples do not darken) and grind into a puree. Then we add salt, mustard and in a thin stream we begin to pour in vegetable oil, while continuing to work with a blender. At the end, we taste the sauce, adjust the acid-sugar-salt. We store in the refrigerator for 2-3 days, while we understand that over time the sauce will darken, which does not affect its taste in any way.

2. Lean bean "mayonnaise"

The binding component of classic mayonnaise is an egg: it is it that thickens the vegetable oil. During Lent, it can be replaced with ordinary boiled beans - its neutral taste will bring the sauce closer to your usual mayonnaise. Don't expect to get the same thick product that you can cook with eggs, but it will taste very similar - slightly sweet, slightly starchy, moderately sour, quite salty.

Ingredients:

100 ml of vegetable oil;

150 g boiled beans;

1/3 tsp Sahara;

salt, mustard, lemon juice or Apple vinegar taste.

Carefully drain the liquid from the beans, put in a bowl and puree with a blender until completely smooth. Add salt, sugar, a couple of tablespoons of lemon juice, mustard if desired. We turn on the blender again and, pouring in the oil in a thin stream, beat the sauce until light splendor. It will not thicken much, however, it will be oily enough that you can season vegetable salads with it.

Store lean bean "mayonnaise" in the refrigerator in a jar with a tight-fitting lid. On the second or third day, it reaches its maximum flavor development, however, the shelf life is usually limited to 5-7 days.

4. Lean "mayonnaise" on starch

Perhaps this is the easiest option that allows you to prepare mayonnaise, as close as possible in taste to the sauce that we are used to. The taste of starch really bothers me in it, but homemade ones do not feel it, so be guided by your preferences. Vinegar and a little mustard - and it is quite possible to get almost the same mayonnaise that you sometimes indulge in fast days. +

Ingredients:

100 ml of vegetable oil;

2 tbsp. l. starch;

100 ml of cold boiled water;

salt, mustard, lemon juice or apple cider vinegar to taste.

Dilute starch in cold water and put on fire. Stirring, bring the mass almost to a boil, but in no case boil. After complete cooling, add salt, mustard, lemon juice and, turning on the blender, add vegetable oil to the sauce in a thin stream. At the end, we adjust the taste for salt-sugar-acid.

Lean mayonnaise on starch can be stored in the refrigerator for up to 2 weeks, it becomes thicker over time.

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Possible additions to lean mayonnaise that will enrich the taste of the sauce:

Cheremsha;

dry herbs;

Fresh greens;

Sunflower seeds, pumpkins;

Ingredients:
0.5 cups of any vegetable oil,
0.5 cup vegetable or mushroom broth,
2 tbsp starch,
1-2 tsp lemon juice or apple cider vinegar
1 tsp mustard,
salt, sugar to taste.

Cooking:
Dilute starch with a small amount of cold broth. Heat the rest of the broth, pour the starch mixture into it and keep it on low heat, stirring and not allowing it to boil. Cool the starch "jelly" and beat with a blender, gradually adding oil and other ingredients. If it gets too thick, add a few tablespoons of water. If the mayonnaise is too thin, then there was not enough starch. Do not add starch to ready-made mayonnaise, but brew a new starch jelly thicker and mix with ready-made mayonnaise. Mayonnaise can be liquid and due to insufficient brewing of starch - heat the starch jelly well, it should just not boil a little.

This recipe is much easier. It cooks quickly, can be stored in the refrigerator for several days and is suitable for both salad and roasting.

Ingredients:
0,5 cups of flour,
1,5 glass of water,
8 tbsp vegetable oil,
2 tbsp lemon juice or vinegar

1.5 tsp mustard powder
1 tsp Sahara,
1 tsp salt.

Cooking:
In a heavy-walled saucepan, mix flour with water so that there are no lumps, and bring to a boil (but do not boil). Cool down. Separately in sunflower oil add salt, sugar, mustard. We mix. Then add lemon juice or apple cider vinegar. We beat with a blender. Then add the flour component and beat again with a blender until white.

Another apple mayonnaise (I like this version better)

This mayonnaise recipe contains no flour, no starch, no nuts, no soy products. It is super light and unusual in taste - an excellent dressing for lean vegetable or fruit salads.

Ingredients:
2 apples
100 ml vegetable oil,
1 tbsp mustard,
1 tsp lemon juice or vinegar
1 tsp salt,
1 tsp Sahara,
pepper, ginger, cinnamon - to taste.

Cooking:
Put peeled and finely chopped apples in a thick-walled pan, add salt, sugar, vinegar or lemon juice and simmer over low heat until softened. If the apples are not juicy enough, add some water. Mash apples, add spices, mustard and mix thoroughly. Continuing to beat, pour in applesauce oil.

Lean mayonnaise in vegetable broth

Ingredients

vegetable broth - half a glass;

starch - 20 g;

vegetable oil - a glass;

lemon juice - 10 ml;

mustard - 5 g;

salt and sugar.

Cooking method

1. First, let's cook the vegetable broth. Peel the onions, celery and carrots and put them whole in a saucepan. Pour water and put on the stove, cook the broth for half an hour and filter.

2. We take half a glass of broth, pour half into a deep plate, and dilute the starch in it.

3. Pour the remaining broth into a small saucepan, boil, and, without ceasing to stir, gradually introduce the diluted starch. Mix well and remove from stove. Cool the resulting vegetable jelly, transfer to a deep container and mix with spices. We add to it about a good pinch of sugar and salt, as well as lemon juice and mustard. Beat with a mixer until smooth.

4. At the end, gradually pour in a glass of any vegetable oil, without ceasing to beat, until the mixture becomes homogeneous.

Lenten mayonnaise at home on pea flakes

Ingredients

pea flakes - Art. a spoon;

mustard - 10 g;

water - 120 ml;

lemon juice - 20 g;

vegetable oil - 140 g;

sugar - a pinch;

spices and salt.

Cooking method

1. Pour pea flakes into a saucepan and fill them with water. We put it on the stove, add sugar and cook over low heat so that the flakes boil soft. Remove from the stove and grind with a blender into a homogeneous mass.

2. Pour vegetable oil into the blender bowl, put the grated pea mixture on top.

3. Beat until smooth. At the end, add mustard, salt and lemon juice. Continue beating for another five minutes. We shift the mayonnaise into a dry glass container and store in the refrigerator.

• All mayonnaise ingredients should be at room temperature.
• If the mayonnaise is too thick, add a couple of tablespoons of water and mix well.
• You can add basil, dill or parsley to the finished mayonnaise. Garlic, finely chopped olives, or grated ginger are also good additions.
• For mayonnaise, use only refined oil.
• Start whipping the sauce at low speeds, gradually increasing them.
• Add the oil a little at a time while continuing to beat.

I have become a regular customer.

It tastes like the same Provence, only lean and also healthy.

As you can see it does not contain GMOs, artificial colors, preservatives and flavoring agents and products of animal origin

By consistency This is a medium thick sauce. He is milky

It also has a convenient roll-top lid.

P when I tried it, I was surprised rich taste that I didn’t even immediately believe that he was lean, but it was. Let's take a look at its composition:

beta carotene belongs to the family of carotenoids, which are pigmented (red, orange, yellow), fat-soluble substances found in many fruits, grains, oils, and vegetables.

From carotenoids, which in the human body turn into vitamin A , the so-called "provitamin A carotenoids", in food products the most common is beta-carotene.

As you can see, everything is healthy and natural, and most importantly, very tasty. This sauce is great for dressing soup or any kind of salad. And even when the post ends, I will gladly buy it

True, whoever takes care of his figure, especially do not abuse it, it is quite high-calorie.

In the end, I want to say that out of the whole set, not at all healthy mayonnaise This is my favorite and I definitely recommend it to everyone. Because it can be safely eaten by both adults and children without fear for their health!

Average price 50 rubles

Lean mayonnaise is an indispensable product during the Lent period, when there are significant food restrictions, and it is also used by people who want to lose weight. This sauce does not contain forbidden foods, that is, eggs. Today, lean mayonnaise can be purchased at the store, but the quality and benefits of such a sauce are a big question. It is best to cook such lean mayonnaise at home, which will give you confidence in its quality, and most importantly, its benefits. In lean mayonnaise, starch is most often used instead of eggs.

Use in cooking

Lenten mayonnaise can be used in cooking like the traditional version. It is put in salads, snacks, as well as for variety and improving the taste of side dishes. Lean mayonnaise can be mixed with herbs, pickles, capers and get a new one. original sauce or spread for sandwiches. It is also used in savory pastries. Many say that the taste of lean mayonnaise is no different from the traditional version.

How to make lean mayonnaise at home?

Such a sauce is prepared similarly to the traditional version, only other ingredients are used in such a product. To do this, you need to take 0.5 tbsp. vegetable broth which should be warm but not hot. Combine half of the liquid with 1 tbsp. tablespoon of starch and mix well. Bring the second part to a boil and pour in the broth with starch and stir constantly until everything thickens. As a result, you will get jelly, which must be whipped in a blender, and then add lemon juice, salt, sugar, mustard, parsley and dill. Whipping in small portions add olive oil. As a result, you will get lean mayonnaise.

Harm of lean mayonnaise and contraindications

Lenten mayonnaise can cause harm when consumed in large quantities. Since due to the presence of starch, it can lead to weight gain. It is worth excluding it from the diet for people in the presence of individual intolerance to the ingredients. In addition, it should be borne in mind that various flavors and other substances harmful to the body may be present in industrial versions of mayonnaise.

Mayonnaise is the most popular salad dressing. Many people prefer to cook it at home, which allows you to control the quality of the products added to this sauce. One of the essential ingredients in mayonnaise is an egg or yolk. But what about people who do not consume animal products for a number of reasons? Give up your favorite or try to find a recipe for a special sauce? In our article we will talk about how to make lean mayonnaise at home. There are several sauce recipes to choose from. It should be noted right away that it turns out so tasty that it can be used as a traditional dressing, and not just in fasting.

Homemade lean mayonnaise without eggs

The consistency and taste of the following sauce is not much different from the traditional one. Meanwhile, it is prepared without eggs. Achieving the right texture of mayonnaise helps Wheat flour. If someone is confused by this ingredient in the sauce, then it is worth noting right away that it is used in the recipe for no more than 15% of the total volume of the finished product.

The following step-by-step instructions will tell you how to make lean mayonnaise at home:

1. First of all, you should brew flour (75 g). To do this, it is sifted into a saucepan and poured with hot water. The mass is thoroughly beaten with an immersion blender and sent to a small fire. With constant stirring, after a short time it will become quite thick and smooth. The brewed flour must cool well before continuing the process of making the sauce.
2. Prepare a measuring cup from a blender or any other tall dish. Pour vinegar into it (1.5 tablespoons). Add refined vegetable oil (8 tablespoons) and ready-made mustard (1 tablespoon). Pour salt and sugar (1 tsp each), ground paprika (¼ tsp). Beat the prepared ingredients thoroughly with a blender until thickened.
3. It remains only to introduce small portions of brewed flour into a glass. You should literally add a tablespoon, each time carefully whisking the sauce with a blender.
4. When all the flour has been introduced, the mayonnaise should be beaten well again for two minutes, then transferred to a jar with an airtight lid and sent for storage in the refrigerator. From the indicated amount of products, about 500 ml of homemade sauce is obtained.

flaxseed mayonnaise recipe

Cooked by next recipe sauce can be called not only tasty, but also useful. And all thanks to the use of flaxseed as the main ingredient. It is from it that, by grinding in a coffee grinder, flour is obtained, which will need only two tablespoons with a slide. The calorie content of lean mayonnaise according to this recipe is 473 kcal per 100 g (at least 150 kcal more in the store).

The step by step recipe is as follows:

1. Pour pre-prepared flour into a blender glass and pour boiling water (60 ml) over it. After a few minutes, it should cool completely and swell.
2. A pinch of salt and sugar, lemon juice (2 tablespoons), table mustard (1 teaspoon) are added to the mass that has increased in volume.
3. Lean mayonnaise is whipped with a blender for several minutes. At this time, 125 ml of vegetable oil is poured into it in a thin stream. As soon as the consistency becomes thick enough, the whipping process can be stopped. In the refrigerator, this sauce can be stored for about a week.

Lean white bean mayonnaise

This sauce has a pleasant taste with a hint of mustard and refreshing notes of lemon. The consistency of lean mayonnaise is almost the same as regular mayonnaise. However, the density can be adjusted with vegetable oil.

The recipe for lean mayonnaise is very simple:

1. Home brewed or canned white beans(8 tablespoons) is placed in a measuring cup or a half-liter glass jar. With the help of a blender, it is interrupted into a paste-like mass.
2. Salt and pepper, lemon juice (1.5 tablespoons), mustard (1 teaspoon) are added.
3. All ingredients are whipped with a mixer, while odorless vegetable oil is gradually poured into them. Its amount depends on the desired density (approximately 160-240 ml). Ready sauce should be tasted and, if necessary, increase the amount of spices.

How to make mayonnaise from peas?

To prepare the next sauce, you will most likely need not the canned peas themselves, but the brine from the can. In the process of whipping, it turns into a thick snow-white mass, which is the basis for mayonnaise. In fact, preparing lean mayonnaise according to the recipe below is not difficult at all:

1. From a jar (420-500 ml) with canned peas all the brine is drained.
2. In the same measuring cup, add a little bit of salt and sugar, a little apple cider vinegar.
3. The immersion blender is lowered into the glass and the whipping process begins. As soon as the mass becomes homogeneous, you can add oil. It can take 250-300 ml, depending on the desired density.
4. Ready mayonnaise is immediately sent to the refrigerator. Under such storage conditions, it will become even thicker and tastier.

cashew

The following sauce, prepared at home, will be appreciated by raw foodists. It has a delicate creamy texture and leaves a pleasant nutty aftertaste. According to the recipe, lean nut mayonnaise is prepared as follows:

1. Raw cashews (1 tbsp.) Are filled with cold water and left on the table for 3 hours. By soaking, they will become softer and easier to grind to the desired state.
2. The nuts are transferred to a measuring cup. To them is added 20 ml of lemon juice and olive oil, salt (3 g) and mustard (5 g).
3. Using a blender, all ingredients are ground until smooth. If the consistency is too thick, add a little water in which the cashews were soaked.

Such mayonnaise can be taken as a dressing for salads and as a spread for sandwiches.

How to make lean apple mayonnaise?

We offer another delicious vegetarian sauce:

1. First you need to prepare the ingredients for lean mayonnaise: 2 apples, vegetable oil, a little salt, sugar and ready-made mustard (1 tsp each), apple cider vinegar (2 tbsp).
2. Peel apples and core with seeds, cut into cubes and put in a saucepan. Simmer them over low heat until they are soft. Transfer the apples to a glass, set aside.
3. Add all the spices to the apple slices (except vegetable oil).
4. Beat the mass with a blender until a homogeneous puree.
5. Gradually pour in 100 ml of vegetable oil. During the operation of the blender, the mass should increase noticeably in volume and acquire the consistency and taste characteristic of a traditional sauce.

avocado mayonnaise recipe

The next sauce can be prepared not with a submersible blender, but directly in the chopper. At the same time, getting lean avocado mayonnaise is as easy as shelling pears:

1. To start, cut the avocado in half, remove the pit and peel.
2. Put the resulting pulp into a blender bowl and beat until a puree is obtained.
3. Pour three tablespoons of olive oil, squeeze a little juice from half a lemon, sprinkle with salt to taste. Whisk all ingredients again.
4. Add spices to taste: a clove of garlic, mustard (½ tsp). Beat the mayonnaise for the last time and bring it to good taste. The resulting sauce should have a smooth, creamy texture. It can be served as an appetizer with crackers and toast, or used as a salad dressing.

Raw sunflower seed mayonnaise

To prepare the next sauce, you will need peeled and unroasted seeds (200 g). But before making mayonnaise out of them, they should be soaked in water overnight. And it will be even better if you leave them in this form for a day or two so that they begin to germinate.

1. The soaked seeds are transferred to a glass and crushed with water (½ st.) until smooth.
2. Lemon juice (3 tablespoons), mustard (½ teaspoon), salt, pepper are added next. Gradually pour in ½ cup of vegetable oil.
3. If the mayonnaise is too thick, you can add a couple more drops of water if necessary.

I bring to your attention one of the options for making lean mayonnaise at home. Such a recipe is useful both in fasting and for those who are afraid of using raw eggs, and those who love experiments in the kitchen.

And I will cook this mayonnaise in brine from canned green peas. Pickle from beans and even from canned olives is also great here.

On the picture desired products. Vinegar can be replaced with apple cider vinegar, sunflower, corn, and olive oil can be used.

Pour the brine into a glass of a blender (here you need an immersion blender), add salt, sugar, vinegar. It is better to pour the oil into a container with a spout, as we will pour it in a thin stream.

Beat this for 1-2 minutes, then pour in the oil in a thin stream, continuing to beat at medium speed. You may need a little more or less oil, depending on how thick you want and the viscosity of the brine.

Our mayonnaise is ready, we put it in jars and put it in the refrigerator for 1-2 hours, where it will still thicken and thicken.

But even then it turns out thick and very tasty.

From this amount of products, almost 300 gr. homemade lean mayonnaise.